French Onion Soup with Multigrain Bread

Whole wheat bread and reduced-fat Swiss cheese transform this soup into a hearty and filling meal.

INGREDIENTS (for 6 servings):

3 tablespoons vegetable oil

1 pound onions, sliced

2 (14.25 ounce) cans low-sodium beef broth

1 teaspoon Worcestershire sauce

1 pinch ground black pepper

6 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread

2/3 cup shredded reduced-fat Swiss cheese

PREPARATION:

Heat the vegetable oil in a large saucepan over medium heat. Cook and stir onions in the saucepan for 20 minutes. Mix in the beef broth, Worcestershire sauce, and black pepper. Bring to a boil; remove from heat.

Preheat the oven broiler.

Arrange bread slices on a baking sheet, and sprinkle with cheese. Broil 4 to 5 inches from heat for about 1 minute or until cheese is melted and golden.

Ladle soup into 6 bowls. Top each serving with a slice of the toasted bread.